Jelly: Raspberry Jalapeno Jelly

posted by Andy 11-15-102 6:49 AM

Raspberry Jalapeno Jelly

1-1/2 cups fresh or frozen raspberries
3/4 cup chopped green bell pepper, deseeded * see Note
3/8 cup chopped jalapeno pepper, deseeded * see Note
4-1/2 cups white sugar
1-1/8 cup apple cider vinegar
3 ounces liquid pectin
2 sprigs fresh mint (optional)

Sterilize jars and lids by immersing in boiling water for at least 5 minutes.

In a saucepan, combine the raspberries, bell pepper, and jalapeno peppers with the sugar and cider vinegar. Bring to a boil over medium-high heat, and boil rapidly for 1 minute. Remove from heat and let stand for 5 minutes.

Stir in the liquid pectin, and run the mixture through a strainer to remove bits of peppers. Pour the strained liquid into sterilized jars, and seal. For safer storage, sterilize in boiling water bath for 10 minutes for 1 cup jars. Store in a cool dark place. Refrigerate after opening.

makes ~ 4-1/2 cups

Note: For a really hot jelly, use 1-1/8 cup jalapenos, omit the green bell pepper, leave the seeds in and allow mixture to sit for 30 to 60 minutes. For a medium hot jelly, use the green bell pepper and leave the jalapeno seeds in and allow mixture to sit for 30 to 60 minutes.

adapted from

For use in recipes, see:
1. Grilled Pork Roast with Pepper Jelly Glaze - posted by techgoddess
2. Hot Pepper Jelly Puffs - appetizer - posted by techgoddess
3. Jalapeno Cheesecake - appetizer - posted by Katie
4. Corn and Jalapeno Jam Muffins - posted by Linda in MO

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